We have had some great weekends away, like Foggia and Ravenna, and we come back with interesting local produce. Often our local fruttivendolo has nice things as well. This week he had some very hot chili peppers, and I thought – aha, maybe make some chili flavoured oil? I ended up making chilli jam. It’s a cross between Nigella’s Chilli jam and Hugh Fearnley-Whittingstall’s chilli pepper jam, but it was so fiercely hot initially that I chucked in some chopped apples to temper the heat a bit. Otherwise it was just too hot from the chillies, despite using much less than the original recipes. Best to taste your way carefully, at least until you know how strong your chillies are.
Chilli pepper apple jam
3 red bell peppers (cored and deseeded weight: 350 grammes)
45 grammes small fresh red chilli peppers (strong ones)
3-4 cloves garlic
600 grammes white sugar
20 grammes pectin powder
100 ml white vinegar
Juice of half a lemon
1/2 tsp salt
3 apples (peeled, cored and grated) – added as an afterthought
Following procedures from recipe links above: For a milder jam, deseed the chillies. It depends how hot your chillies are, but be careful when tasting. (Mine were VERY hot, so in retrospect it might have been better to deseed more of them……) Coarsely chop the bell peppers and chillies. Put the peppers, chillies and garlic in a food processor and chop finely. In a large pan, heat sugar and vinegar until sugar is dissolved. Add chopped bell peppers and chillies, lemon juice and salt.
Cook five minutes, add pectin, cook two more minutes. I added three grated apples here, to temper the chilli heat. The grated apples dissolved nicely into the jam. You will see the jam becoming more syrupy. In the interim, boil a pot of water to sterilize small jars and lids. Spoon the jam into the warm jars (a small ladle and jam funnel helps here). Seal (careful, jars will be hot). Turn jars upside down and let them cool.